Texture sensory antioxidant and blood glucose profile of gluten-free taro and banana noodles using gathotan flour as texturing agent

Dianing V. P. P., . and Farida U., . and Kurniawati A. G., . and Warnianti A., . and Purwandari U., . and Fauziyah E., . and Sari L. Y., . Texture sensory antioxidant and blood glucose profile of gluten-free taro and banana noodles using gathotan flour as texturing agent. pp. 2459-2466. ISSN 2231-7546

Gluten-free taro and banana noodle was made and examined for their textural sensory antioxidant and postprandial blood glucose profile. We used gathotan (a traditional dried fungal fermented cassava originated from Indonesia) flour as texturing agent for the noodle and studied the effect of water proportion added in the making of gathotan gel and ratio between gathotan gel and dried taro or banana flour. Factors affecting hardness of noodles were ratio of water used in gelatinised flour and interaction between the two factors. Ratio of dry flour affected adhesiveness of banana noodle but did not affect adhesiveness of taro noodle. The two factors influenced sensory properties of the noodles in different manners depending on the type of noodle. Consumption of the noodles caused quick increased of postprandial blood glucose level but it reduced to fasting level in 100 mins after consumption. Inhibition of DPPH equivalent to vitamin E and total phenolic compounds in taro noodle were 86.04 17.13 mg/100g and 79.94 mg/100g respectively; while those of banana noodle were 91.61 54.50 mg/100g and 304.33 mg/100g respectively.

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Abstract

Gluten-free taro and banana noodle was made and examined for their textural sensory antioxidant and postprandial blood glucose profile. We used gathotan (a traditional dried fungal fermented cassava originated from Indonesia) flour as texturing agent for the noodle and studied the effect of water proportion added in the making of gathotan gel and ratio between gathotan gel and dried taro or banana flour. Factors affecting hardness of noodles were ratio of water used in gelatinised flour and interaction between the two factors. Ratio of dry flour affected adhesiveness of banana noodle but did not affect adhesiveness of taro noodle. The two factors influenced sensory properties of the noodles in different manners depending on the type of noodle. Consumption of the noodles caused quick increased of postprandial blood glucose level but it reduced to fasting level in 100 mins after consumption. Inhibition of DPPH equivalent to vitamin E and total phenolic compounds in taro noodle were 86.04 17.13 mg/100g and 79.94 mg/100g respectively; while those of banana noodle were 91.61 54.50 mg/100g and 304.33 mg/100g respectively.

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Item Type:	Article
AGROVOC Term:	Taro flour
AGROVOC Term:	Taro
AGROVOC Term:	Noodles
AGROVOC Term:	Cassava
AGROVOC Term:	Flours
AGROVOC Term:	Bananas
AGROVOC Term:	Fermented foods
AGROVOC Term:	Experiments
AGROVOC Term:	Texture
AGROVOC Term:	Sensory evaluation
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24945

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